SLOW COOKER CRANBERRY MEATBALLS
It's not a party without the meatballs, and we've got the perfect sweet, tangy and spicy meatball recipe.
Provided by Food Network
Time 2h30m
Number Of Ingredients 6
Steps:
- Mix all ingredients except for meatballs in slow cooker. Add meatballs and stir to coat them well. Set the slow cooker on Low for 6-8 hours or High for 2-2 1/2 hours.
CRANBERRY SAUCE WITH PINOT NOIR
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries. "Many deep red wines, or port, can overwhelm the punchy berry," said Ms. Louis. "Instead, Oregon pinot noir keeps the cranberry sauce bright and clean." The recipe here doesn't hold back; it is shot through with allspice, cloves, peppercorns, rosemary, cinnamon, vanilla and honey, in a mix that calls to mind the rusticity and abundance of the Pacific Northwest.
Provided by Jeff Gordinier
Categories dinner, lunch, condiments, sauces and gravies, side dish
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 12
Steps:
- Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
- In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
- With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.
- Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod. Transfer mixture to a bowl and let cool.
MEATBALLS IN CRANBERRY AND PINOT NOIR SAUCE
This has been a favorite of ours for many years. It is from the "Recipes from the Vineyards of Oregon" cookbook. Delicious and elegant meatballs, the food service where DH teaches now makes these for entertaining.
Provided by Acerast
Categories Meat
Time 55m
Yield 24 meatballs
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Lightly oil a shallow baking dish.
- In a large mixing bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt and pepper.
- Shape into 24- 1 1/2 inch balls.
- Place in one layer in baking dish.
- Bake for 20 minutes.
- Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, Pinot Noir and mustard.
- Simmer over medium heat for 5 minutes, stirring often.
- Remove from heat and set aside until needed.
- After the first 20 minutes of baking, pour Cranberry and Pinot Noir Sauce over meatballs.
- Bake an additional 15 minutes.
- Remove meatballs and sauce to a serving platter and serve warm.
- A chafing dish or crockpot keeps them warm for buffets.
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